Early on in my quest to go greener… my mother sent me several links to refrigerator and freezer jams (they are the same thing, just stored different ways). Apparently, my Aunt Lula used to make them all the time – and my mother thought I would enjoy learning the process.
In our DIY-fervor, Andy and I planted LOTS of fruit this year in the hopes we can eventually use our own garden to cover most of our fruit-eating (particularly in the summer). Among the many new plantings in our garden are three different raspberry varieties (purple, red, and yellow).
I came up with this recipe after tinkering with several others in the hopes it will eventually be made with home-grown goodies from our garden! Both the sugar and the lemon in this recipe help to preserve the fruit, so it’s best not to alter those amounts; however, you can change out the type of herb, berry, or citrus you use… which yields endless delicious variations (blackberry basil lime, raspberry lemon sage, etc.)
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7 oz. raspberries (fresh or frozen)
1/2 cup sugar
juice from 1 small lemon ( 2 Tbsp freshly squeezed)
1 cup water
1 large rosemary sprig
3 Tbsp cornstarch + 1/4 cup water
- Combine cornstarch and 1/4 cup of water, stirring well, and set aside. (Cornstarch should be completely dissolved.)
- In a medium pot, combine raspberries, sugar, lemon juice, and rosemary. Bring to a boil over medium heat, stirring occasionally.
- Once mixture reaches a boil, allow to boil 3-5 minutes, until raspberries begin to break up.
- Remove rosemary sprig (forks make this relatively easy) and discard.
- Add cornstarch/water mixture and continue to boil for 5 more minutes, stirring frequently.
- Remove pot from heat and allow to cool.
- Jar jam in clean glass jars. (You can use whatever sized container desired; we tend to prefer 4 or 8 oz. glass jars, but there’s no right or wrong.)
- Jam can be stored in the refrigerator for a little over a week and in the freezer for up to a year. (Remember to label with your expiration date!)